Updated: Jan 12
Lumache with tomato sugo
Garlic bread crumbs
Parmesan, parsley & chives
Salt, pepper and/or acid (lemon juice or vinegar) to taste
Simple and delicious. Our tomato sugo (it just means sauce) is made with love and lots and lots of time. This one has us dreaming of the fresh and juicy tomatoes of late summer!
Fill a large pot one-third of the way with water.
Add enough salt so that the water tastes salty. This will not only season the noodles, but it will enhance the structure of the pasta and help to keep your water at a constant boil. Salt!
Bring the water to a boil and add your noodles. You'll want to keep the water at a rolling boil throughout the entire cooking process.
In a separate saucepan bring your tomato sugo to a light simmer.
Once your noodles are about 90% cooked (2-4 minutes), add them to the pan with 2oz pasta water, shaking and stirring everything together. Make sure that the noodles are coated thoroughly in sauce.
Give your sauce a taste and adjust with salt, pepper and/or acid (lemon juice or vinegar). Top it all off with breadcrumbs and your parmesan, chives & parsley mix. Enjoy!
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